Recipe: Appetizing EZ Snickerdoodles

EZ Snickerdoodles. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Make Dough; Sift or whisk flour, cream of tartar, baking soda and the salt together then set aside. EZ Snickerdoodles Perfect little treats that go great with coffee or tea. Too big and they won't cook in the center. Always use room temp butter and eggs use the freshest ingredients possible and of the best quality you can afford.

Line a baking sheet with a parchment paper and set aside. Snickerdoodles are rarely my cookie of choice, but apparently when you throw in a little pumpkin, they become irresistible to this snobby snickerdoodle palate. These bars are so soft with an almost melt-in-your mouth perfect texture. You can have EZ Snickerdoodles using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of EZ Snickerdoodles

1. It's of Cookie Dough.
2. It's 1 1/2 cup of all purpose unbleached flour.
3. You need 1 tsp of cream of tartar.
4. It's 1/2 tsp of baking soda.
5. It's 1/4 tsp of table salt.
6. It's 3/4 cup of granulated white sugar.
7. You need 1/4 cup of unsalted butter (softened).
8. You need 1/4 cup of vegetable shortening.
9. Prepare 1 large of egg.
10. Prepare 1/2 tsp of pure vanilla extract.
11. Prepare of Cookie Dough Topping.
12. You need 1/4 cup of granulated white sigar.
13. You need 2 tsp of cinnamon.

This snickerdoodle cookie recipe makes treats that are perfectly soft in the middle with a bit of crunch around the edges. The sweet cinnamon-sugar coating makes them a sure crowd-pleaser! These snickerdoodle cookies need to be soft and chewy so watch carefully. If you want them to be flat, press the balls down in the center before placing in the oven.

EZ Snickerdoodles step by step

1. In a medium bowl, whisk together flour, cream of tartar, baking soda and salt..
2. In a large bowl, using an electric mixer, beat sugar,butter and shortening on high speed for two minutes until creamed. Add egg and vanilla, beat until fully incorporated..
3. Add flour mixture to egg/sugar mixture and blend on low until just combined..
4. Refrigerate dough for 30-40 minutes..
5. Preheat oven to 375°.
6. Combine sugar/cinnamon in a shallow bowl for dough coating..
7. Shape dough into 1" balls, roll dough balls in sugar/cinnamon until completely covered. Arrange dough balls 2" apart on parchment lined cookie sheet..
8. Bake for 10-12 minutes until centers of cookies are set and cracks form in the cookie..

My favorite baking tools for perfect Snickerdoodle cookies — light-colored baking sheets, parchment paper sheets, KitchenAid mixer. I love to hear from you! Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies). Make the topping: Combine the granulated sugar and cinnamon together in a small bowl. Make the cookies: Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.